Edd’s Roast Duck

Serves 6 For the duck, you will need:

• 1 whole duck

• Salt and freshly ground black pepper

• 2 Seville oranges

• 2-3 star anise

• 1 bulb of garlic, cut in half

• 1 cinnamon stick

• Small bunch of sage

For the glaze, you will need:

• 200ml maple syrup

• 50ml soy sauce

• Juice from 1 orange

• 20g stem ginger (or fresh ginger, if stem is not available) 1 Preheat oven to 190°C, 375°F, Gas 5. Trim the excess fat from the duck and carefully prick the skin with a sharp knife. Pat the duck dry with paper towels. Season it with salt and freshly ground black pepper. 2 To make the glaze, mix together the maple syrup, the soy sauce, the orange juice and the stem ginger, or the fresh ginger, whatever you are using. 3 Cut the Seville oranges into quarters. Put the orange quarters, the star anise, the garlic, the cinnamon stick and the bunch of sage into the cavity of the duck. Put the stuffed duck on a roasting tray with a rack, and brush it generously with the glaze. 4 Put the duck in the oven for 20 minutes, then reduce the heat to 175°C, 350°F, Gas 4, and roast it for a further two hours. 5 During the roasting time, baste the duck regularly with the rendered fat and juices that have dripped into the bottom of the roasting tray. Also baste the duck regularly and generously with the remaining glaze. 6 After the roasting time, remove the duck from the oven and leave it to rest for 15 minutes before serving.